Fragomammella: Strawberry Breasts
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Strawberry1 tbsp
Lemon Juice1 tbsp
Caster Sugar (superfine)570 g
Ricotta (fresh)1 cup
Double Cream3 tbsps
CampariDirections:
1
Set aside 16 of the smallest strawberries and cut the rest into small pieces
2
Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour
3
Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well
4
Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta
5
Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate
6
With a moistened spatula smooth the ricotta over the molds and place a strawberry on the top of each 'breast'
7
You can make the molds 3 hours in advance and store in a refrigerator